If I could teach one technique that is perfect for weeknight cooking, it would be the stir-fry. It is the absolutely ideal last minute dinner when you’re not entirely sure when everyone’s getting home. You put everything in place in advance. Then, when whomever you are cooking for arrives at the door, you’re ready to have dinner on the table in moments. In the case of this Asian inspired version of a stir-fry, the cooking time adds up to all of 12 minutes max. That’s kind of hard to beat. And hard to beat too are the flavors and textures of this dish. The tender chicken, the crunch of the cashews and red pepper, a hint of spice from the red pepper flakes, the green of the spinach—they all come together in a silken sauce that’s better than any Chinese take-out. Come to think of it, if you ordered Chinese, it would probably take longer to get to you than this dinner does. You’ll notice that I served this dish without any sides. The obvious choice would be a bed of fluffy white rice. But we sometimes skip the carbs and then of course, there’s the matter of Arsenic in Rice.
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